Dijon Crusted Lamb Rack with Roasted Potatoes and Wilted Spinach
This mustard crusted lamb is succulent and full of flavour and is a simple and tasty dish to create.
Ingredients
For the Potatoes
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Olive Oil 75 ml
For the Lamb
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Dijon Mustard 40 g
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Fruits, Lemon Zest 5 g
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Thyme, fresh, chopped 10 g
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Rosemary, chopped 10 g
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Parsley, chopped 10 g
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Breadcrumbs 70 g
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Lamb Racks, trimmed 2 pc
To Finish
-
Vinegar 20 ml
-
Veg, Spinach 376 g
Preparation
-
For the Potatoes
- Mix 20 ml of the olive oil together with Drizzle potatoes with garlic oil and sprinkle with Knorr Aromat. Roast for about 60 minutes, or until crisp.
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For the Lamb
- Season the lamb racks well with Knorr Beef Stock and drizzle with 50 ml of the olive oil. Sear the lamb on both sides in a frying pan.
- Spread the Dijon Mustard evenly over the seared meat. Mix breadcrumbs, herbs, lemon zest and remaining oil together. Pat onto the mustard so the crumbs stick.
- Transfer the racks to a baking tray and roast for 15-20 minutes for medium-rare. Allow the lamb to rest for 5-10 minutes before carving.
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To Finish
- Serve with the potatoes and wilted spinach, drizzled with vinaigrette.
